If you ever want to wow at the dinner table with minimal effort but maximum flavor, this Seared Scallops Cajun Cream Sauce recipe is guaranteed to become your secret weapon. Tender, golden scallops are perfectly seared and smothered in a rich, garlicky Cajun cream sauce with just enough spice to keep things interesting. The combination of velvety sauce with delicate seafood creates an impressive restaurant-quality meal that’s secretly easy to pull off, and it’s going to make you feel like a superstar in your own kitchen!
Ingredients You’ll Need
This Seared Scallops Cajun Cream Sauce comes together with a handful of staple ingredients, each carefully chosen to create depth, color, and irresistible texture. Make sure you have everything prepped before you start—scallops cook quickly and the sauce comes together in a flash!
- Sea Scallops: Large, plump sea scallops are the star, offering a sweet, delicate bite that shines in a creamy sauce.
- Olive Oil: Adds richness and helps the scallops sear to a beautiful golden edge without sticking.
- Unsalted Butter: Brings decadent flavor, browns beautifully, and softens the Cajun spice in the sauce.
- Cajun Seasoning: The backbone of flavor, giving a bit of heat and boldness in every bite—adjust for spice preference!
- Smoked Paprika: Adds a smoky, earthy dimension that plays perfectly against the creamy backdrop and seafood.
- Heavy Cream: The secret to a silky, luxurious sauce that feels incredibly indulgent.
- Chicken Broth: Lends depth and helps balance the creaminess, while keeping the sauce light.
- Garlic Cloves: Freshly minced garlic sings in this sauce, adding aromatic warmth.
- Onion: Diced finely, it melts into the base of the sauce, laying a foundation of sweet flavor.
- Parmesan Cheese: Grated cheese thickens and enhances the sauce with a savory, nutty finish.
- Lemon Juice: Brightens everything, cutting through the richness and highlighting the scallops.
- Fresh Parsley: Chopped and tossed on top for a burst of color and freshness.
- Salt and Black Pepper: Essential for drawing out every nuanced flavor.
How to Make Seared Scallops Cajun Cream Sauce
Step 1: Prepare and Season the Scallops
Start by patting the scallops dry with paper towels—this helps you get that irresistible golden crust. Sprinkle both sides with salt, pepper, Cajun seasoning, and smoked paprika. You want every scallop to be evenly coated, promising big flavor in every bite. If you’ve never cooked scallops before, don’t worry—just treat them gently and they’ll reward you.
Step 2: Sear the Scallops
Heat the olive oil and half the butter in a large skillet over medium-high heat. When the butter is foamy and hot, carefully place the scallops in a single layer (work in batches to avoid overcrowding). Let them sizzle undisturbed for 2 to 3 minutes per side—look for a deep golden crust, then flip and finish. When cooked, remove to a plate and loosely cover to keep warm.
Step 3: Build the Cajun Cream Sauce
Lower the heat to medium and add the remaining butter to the pan. Toss in the diced onion, stirring until softened and translucent, about 2 minutes. Add the garlic and cook until fragrant. Pour in the chicken broth, scraping up any golden bits from the pan (hello, flavor!), then let it simmer and reduce slightly.
Step 4: Finish the Sauce
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and lemon juice. Keep stirring until the cheese melts and the sauce thickens—it should coat the back of a spoon, silky and luxurious. Taste and adjust the seasoning as desired; this sauce is the heart of Seared Scallops Cajun Cream Sauce, so you want every spoonful to sing.
Step 5: Return Scallops and Serve
Gently nestle the scallops back into the skillet, letting them bathe in the Cajun cream sauce. Spoon the sauce over the scallops, garnish generously with fresh parsley, and serve immediately while everything is piping hot and utterly dreamy.
How to Serve Seared Scallops Cajun Cream Sauce
Garnishes
For the prettiest and most flavorful finish, shower your scallops with a handful of freshly chopped parsley. If you want an extra pop of color and brightness, a pinch of lemon zest or thin slices of red chili are fabulous. Don’t skip a final crack of fresh black pepper for that photography-ready look!
Side Dishes
Seared Scallops Cajun Cream Sauce is irresistible over a bed of creamy mashed potatoes, buttery rice, or soft fettuccine noodles. For a lighter option, try serving with steamed asparagus, sautéed spinach, or a fresh green salad to balance the richness. Mop up any extra sauce with crusty bread—you won’t want a drop to go to waste.
Creative Ways to Present
If you want a dinner-party-worthy presentation, spoon the creamy scallops over polenta rounds or toast points for an elegant starter. For a more casual weeknight, serve family-style in a big skillet with lemon wedges on the side. You can even nestle them into small serving dishes for an upscale tapas vibe—Seared Scallops Cajun Cream Sauce adapts beautifully for any occasion!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the scallops and sauce to an airtight container and refrigerate promptly. The sauce will thicken upon cooling, but the flavors meld and become even deeper overnight. Enjoy within one to two days for the best quality.
Freezing
While you can technically freeze Seared Scallops Cajun Cream Sauce, the texture of the cream sauce may change and the scallops can become a bit rubbery after thawing. It’s best enjoyed fresh, but if you must freeze, keep the scallops and sauce separate and thaw gently in the fridge before reheating.
Reheating
To reheat, gently warm the sauce in a skillet over low heat, stirring often. Add a splash of chicken broth or cream to loosen if it has thickened too much. Add scallops just before serving, as overcooking them can make them tough—keep the heat gentle and watch closely.
FAQs
Can I use frozen scallops?
Absolutely! Just be sure to thaw them completely in the refrigerator and pat them very dry before seasoning and searing. This prevents excess water and helps you get that gorgeous golden crust.
Can I substitute shrimp for scallops?
Yes, shrimp works beautifully with the Cajun cream sauce in this recipe. Just adjust the searing time (shrimp cook even faster) and proceed as written for a delicious twist on the dish.
How do I know when scallops are perfectly cooked?
Perfectly cooked scallops should be golden on the outside and just opaque in the center, feeling slightly springy to the touch. Overcooking them can make them tough, so keep an eye on them and don’t walk away from the pan!
I want to make this dish less spicy. How can I do that?
No problem! Simply scale back the Cajun seasoning, use a mild version, or omit any extra cayenne or spicy pepper. The sauce will still be rich and flavorful with the other seasonings and creamy base.
Can I make Seared Scallops Cajun Cream Sauce ahead of time?
You can make the sauce ahead and keep it in the fridge, but it’s best to sear the scallops just before serving so they stay tender and fresh. Reheat the sauce gently and combine everything right before mealtime for the best texture.
Final Thoughts
I hope you get a chance to experience just how special Seared Scallops Cajun Cream Sauce can make an ordinary night feel. There’s something magical about the marriage of spice, cream, and sweet scallops that never fails to earn rave reviews. Don’t hesitate—gather your ingredients and treat yourself and someone you love to a dish that tastes like a celebration, even if it’s just a regular Tuesday.
Print
Seared Scallops Cajun Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these succulent seared scallops bathed in a rich Cajun cream sauce. This dish is a perfect blend of flavors and textures, ideal for a special dinner or a weekend treat.
Ingredients
For the Scallops:
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the Cajun Cream Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 garlic cloves, minced
- 1/2 small onion, finely diced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Scallops: Season scallops with salt, pepper, Cajun seasoning, and smoked paprika.
- Sear the Scallops: Heat olive oil and 1 tablespoon butter in a skillet. Sear scallops until golden brown and cooked through. Set aside.
- Prepare the Sauce: In the same skillet, sauté onion, then add garlic. Pour in chicken broth, simmer, then stir in cream, Parmesan, and lemon juice. Simmer until slightly thickened.
- Finish the Dish: Return scallops to the skillet, spoon sauce over them. Garnish with parsley and serve hot.
Notes
- Serve over pasta, rice, or mashed potatoes for a complete meal.
- You can adjust the Cajun seasoning to suit your spice preference.
- For added richness, deglaze the pan with a splash of white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg
